Spring Rolls

Spring Rolls

Spring Rolls or Lumpiang Shanghai is a mainstay in every Filipino gathering. Town fiestas, birthday parties, family reunions, and other special occasions will not be complete without it. This Spring Roll recipe is a different version from what I originally posted. Although both have slight differences, they taste good, without any doubt.


Ingredients:

2 lbs ground pork

2 teaspoons ginger, minced

1 cup carrots, minced

1 cup onion, minced

1 teaspoon sesame oil

2 teaspoons garlic powder

2 teaspoons salt

1 teaspoon ground black pepper

1 tablespoon cooking oil

3 cups cooking oil for deep frying

Spring roll wrappers


Cooking Procedure:

Heat a pan and pour-in 1 tablespoon cooking oil.
Put-in the ginger and cook for a few seconds.
Add the onion. Cook until tender.
Add the ground pork. Cook until the color turns medium brown (about 5 to 6 minutes).
Add carrots, sesame oil, salt, garlic powder, and ground black pepper. Stir and cook for 3 to 5 minutes. Turn off heat.
Let the temperature cool down while allowing excess oil and liquid to drip.
Scoop cooked mixture and arrange in spring roll wrappers. Note: See lumpiang shanghai video for more information.
Heat cooking oil in a deep cooking pot. Deep fry the spring rolls in medium heat until the color turns light to medium brown.
Remove from the cooking pot and place in a plate lined with paper towels (this will absorb excess oil).
Serve with your favorite dipping sauce. Share and enjoy!